≡   Categories
Cinco De Mayo Corn Dip

2 tablespoons butter
2 green onions, chopped
2 garlic cloves, minced
1 (4 ounce) can diced green chilies, drained and rinsed
12 cup finely chopped red bell pepper
1 12 teaspoons ground cumin
1 teaspoon chili powder
1 (10 3/4 ounce) can cream of chicken soup
2 cups corn kernels (either fresh cut or frozen and thawed)
1 cup grated sharp cheddar cheese
1 cup grated monterey jack cheese (or Pepper Jack cheese)
12 cup sour cream


Let the butter melt in a 3-quart saucepan over medium heat. Add in the green onions and garlic; stir/saute for 3-4 minutes or until softened. Add in the chiles, bell pepper, cumin, and chili powder; cook for 2-3 minutes, stirring constantly (so the spices do not burn). Add in the soup and corn; stir to blend. Bring mixture to a boil; remove pan from heat. Add in cheeses and sour cream; stir until melted. Serve warm with tortilla chips.

Source: www.food.com